butter top bar

butter top bar

Monday, August 8, 2011

Peach Scones

Um, butter chunks. Yeah, totally yummy. I almost ate this butter before actually making the scones. I say almost, because I resisted. My girlish figure really doesn't need to be eating sticks of butter. Don't tell anyone though. I totally need my butter-eating reputation to hold up.
There's something magical that happens when I'm in the kitchen. 
I get so excited knowing that I can mix ingredients and come up with something so delicious. I become a different, scientific version of myself. I actually call myself Katie the Science Lady.

Okay, I'm lying. I don't call myself that (or maybe I do). It would be quite funny if I did.
I have routines, daily routines. They make me happy and annoyed at the same time.

For example, I wake up every morning at 5:30, get dressed, defrost a bagel, wrap it up and stick it in my purse, grab a bottle of water, and head to the gym.
After the gym, I head to work. Bagel in one hand, steering wheel in the other. I get to work and park outside. I quickly do my makeup in the car, then scurry into work. For a snack I have 5 egg whites, boiled, and usually a piece of fruit (whatever is in season).
Right now peaches are in season, and I am totally in love with them. Their flavor is so mild and yet distinctive. I love a peach that is ripe enough that you need a few napkins to eat it. I usually eat them standing over a sink to avoid the mess.
If I were to eat oatmeal instead of a bagel for breakfast, it might make me happy to be veering off from my daily bagel routine. 
It's all about balance. I like a routine, but I also like to mix it up from time to time.

Is it sad that oatmeal would be "mixing it up" for me?
If I were to make oatmeal for breakfast instead of my usual bagel, I might add peach at this time of year. That would be delicious. Are you with me on this?

Peach Scones
Makes 8 Scones

2 cups all purpose flour

1 tablespoon baking powder

4 tablespoons sugar

1/2 teaspoon salt

1/4 teaspoon cinnamon

4 tablespoons cold unsalted butter, cut into cubes

3/4 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1 cup diced, peeled peaches
4 tablespoons heavy cream, for brushing the tops of the scones

2 tablespoons cinnamon sugar, for sprinkling on top

Preheat the oven to 400 degrees F.
In a large bowl, whisk together the flour, baking powder, sugar, salt, and cinnamon. Drop the cubes of butter over the flour mixture. Cut in the butter using a pastry blender, or your hands. Work until the mixture resembles course meal.
In a small bowl or glass measuring cup, whisk together the heavy cream, egg, vanilla, and almond extract. Pour over the flour and butter mixture. Mix with a spatula or wooden smooth just until the dough comes together. Do not over mix. Carefully fold in the chopped peaches. Dough will be very sticky.
Transfer the dough to a floured 8 inch round cake pan and cut into 8 triangle shaped scones. Place on a baking sheet.
Lightly brush scones with heavy cream and sprinkle generously with cinnamon and sugar. Bake for 15 minutes, or until golden brown. Let scones cool on a wire rack before serving.

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